This single-serving banana bread mug cake cooks in the microwave in about 1 minute. It is the perfect solution when you are craving banana bread but don’t want to bake an entire loaf.
I have been baking a lot of banana bread lately, especially my favorite classic banana bread and my flourless nutella banana bread. So much so that I ran out of overripe bananas to bake with. I have no self-control when it comes to eating banana bread because it is one of my favorite comfort foods.
To stop myself from eating several loaves of banana bread, I decided to create a mug cake version.
Texture of the Bread
Because this bread is made in the microwave, it is a little more chewy in texture. However, it is very fluffy and the chewy texture makes it taste more bread-like than regular banana bread, which is more like a cake.
How to Mash the Banana
Normally when you make banana bread, the mixer will do most of the work mashing your bananas. Since you are mashing them by hand for this recipe, you do need to make sure the bananas are mashed down to a puree consistency. You can do this with a fork, but you need to do it for long enough until it resembles a thick liquid with only very small mashed pieces remaining.
Mug Cake Cooking Tips
- This cake is about the size of an unfrosted cupcake. It is not very big since it is meant to be one serving. I cooked mine in an oversized mug and then replated it in a smaller 8 oz mug. The reason why mine looks like it is overflowing is because the cake was a little wider than the mug opening so it got stuck when I was plating it. If I pushed it all the way down, it would come up about 3/4 of the way in a 8 oz mug.
- The cake is best enjoyed shortly after it is cooked. Make sure to also leave it in the mug until ready to eat. If you remove it from the mug, it will get dry quickly.
- Chopped Walnuts or Pecans
- Chocolate Chips
Banana Bread Mug Cake
- 4 tbsp all purpose flour
- 1/4 tsp baking powder
- 1 tbsp light brown sugar
- 2 tbsp lowfat milk or milk substitute
- 1/2 tbsp vegetable or canola oil
- 1/8 tsp vanilla
- 2 tbsp mashed banana should be almost a puree-like consistency
- 1/8 tsp ground cinnamon
- Combine all ingredients into microwave-safe mug (that can hold at least 8 oz of liquid). Mix ingredients with a small whisk until batter is smooth.
- Cook in the microwave at full power for approximately 1 minute and 10 seconds. Let cake cool a few minutes before eating.
- My microwave is 1100 watts. If your microwave is significantly less or more powerful you may need to adjust your time or power accordingly.
- The cake will be the size of an unfrosted cupcake. You can cook it in a larger mug and replate in a smaller mug.
- Make sure you mash the banana long enough that it becomes puree-like. See photo in post for reference.
- The 2 tbsp banana should be measured after it is mashed. 2 tbsp of mashed banana is a little less than half a banana.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.